Stuffed Bell Peppers ❤️

Observe us vegan.recipes4u for Every day vegan recipes!

Prep time: 30 minutes
Cook dinner time: 50 minutes
Serves: 6

6 bell peppers
1 tbsp coconut oil
Three cloves garlic, finely chopped
1 small yellow onion, finely chopped
1 tomato, chopped
Pinch sea salt, plus extra for sprinkling
Pinch pepper, , plus extra for sprinkling
1 bundle (340g) Lightlife Plant-Based mostly Floor
1 teaspoon Italian seasoning
1 cup cooked brown rice
1 cup tomato sauce
1/Three cup 🌱 Mozzarella Cheese (recipe on weblog, or store-bought)
Recent basil, chopped, to sprinkle

1. Preheat oven to 400F/200C. Reduce the tops off the bell peppers and scoop out the core and inside seeds. Nuzzle the bell peppers into an oblong baking dish (9 x 13-inch).
2. In a saucepan mix the coconut oil, garlic, onion, tomato, a beneficiant pinch of sea salt and pepper. Cook dinner till softened and the onion turns translucent, about 10 minutes. Add the Plant-Based mostly Floor and Italian seasoning and cook dinner till browned. Pour in brown rice and tomato sauce. Stir to mix.
3. Stuff the bell peppers with filling and prime every with mozzarella cheese (recipe on the weblog/feed, or use store-bought). Sprinkle with extra sea salt and pepper. Cowl the baking dish with foil (or reusable cowl) and cook dinner for 40 minutes, or till the peppers are tender. Take away foil and cook dinner for one more 10 minutes, till the cheese is bubbly. Sprinkle with contemporary basil and serve.

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